Andy: Hello and welcome to Pardon My Fork! This is Andy and I am very happy to have my guest on today. She is the 2017 World Food champion in the desert category. She also has a fantastic blog called Ann Cooks Keto. Ann Reese Jones, thanks so much for being here!
Ann: Great, I'm so happy to be here! Thanks for having me!
Andy: Absolutely! So the keto lifestyle, you wouldn't necessarily look at someone who's cooking in a desert category, and by the way, winning in a desert category and then say, "Oh, they must be keto!"
Ann: You know, I have to say the reason my inspiration for starting keto was winning in the dessert category, winning the world food championship in 2017. And with that came a lot of media and videos and photographs. And when I reflected on that, I saw that I needed to make some changes in my life, my health, my appearance, I really it gave me a moment of reflection that it's almost been a year now that I started keto and it changed my life in many many great ways. So yeah, dessert champ and keto.
Andy: It's a great marriage really is that's a lot of fun to kind of play with because I'm looking at all your photos from from two years ago. And just the stuff you were cooking and it looks incredible. And then I'm looking at your photos now and what you're cooking
Still looks incredible. But it's all under that keto umbrella. And I just love. I love that the way you've put those together, you know,
weird way. And I am focusing more and working on some keto desserts because I get that request a lot. And so I send, you know, I have a lot of people who privately messaged me, and I send them recipes to send, put a few of the keto desserts online. And so I am focusing more on on sharing that side of keto, but it's always I am a bit cautious with it. Because I think a sweet tooth you tend to if you have a sweet tooth, which I don't I enjoy a good dessert, but it doesn't trigger me and I worry about people being triggered with eating the keto dessert and then wanting more. Yeah, I love cooking and it is really going to meet a new avenue to explore. Spend a lot of fun that's very cool. Very cool indeed. So we're getting
A little ahead of ourselves. Let's roll it back a little bit. The World Food championships. What's been your background in cooking? If I can ask? Sure. You know, I am classified as a home cook. Technically, I did not go to culinary school. I started cooking. When I was very young. My mom was a homework teacher, my grandparents, both sides were farmers. So you know, we cooked a lot. So I really learned the basics of cooking is actually the dish I made that I won with is probably one of the first dishes I ever made when I was a child, which was apple pie. And so my roots are very, you know just homespun, good quality cooking. And then my parents opened up to Italian restaurants when I was young and I grew up working in both of them until I went to college. And then you know, as a young person, you don't really realize what you have when you have it. I thought
I'm tired a weekend and I'm tired of nights and holiday working that you have in a restaurant, lie. My parents retired, sold the business and I went a different direction. So I found competition cooking at before competition cooking, it was called food sport. You know, it was in the early 90s. And it was fun to do. And it just kind of grew. It kept growing. And it was really exciting. And that's where I got my roots in a really very steady way. Just being introduced to all kinds of new foods and the the food competition world and the food sport world really allowed me to get back to my roots without working nights and weekends and holidays. So that's kind of how I got into that space. Now I got into the world championship in a totally different way and it's kind of a sad story but it has you know, ending that's been rewarding to me and then
Because my mother after she retired, she really got into food sport and was very successful at it. She was supposed to compete and the World Championship in 2014 and became very ill. And within a couple months of being diagnosed with pancreatic cancer passed away.
Sorry. Wonderful folks. That World Championship let my aunt cooking her place in 2014, because she had qualified i'd also qualified purely because I wanted to cook with my mother and the rest is history. We're called the moms. Our team is called the moms it's my aunt and my sister myself, and we purely do it out of the love of my mother in her memory in her honor. And it brings us together every year. So that is the beauty of the World Championship. It is a family affair in so many ways. You don't have to be a professional to be there.
To win so I love It's a long story to your ears
know, hey listen, I have a similar background I grew up in a restaurant so I totally get it man I totally get yeah that's very impressive though that you were able to take that energy from your mom getting sick and passing in taking it to the food sport that's very impressive that shows I drive and you that most people have it's definitely motivator. And my team of you know, our small little non professional cook team. We we just love it. I mean, we it's our favorite week of the year. I was just on the phone with my aunt yesterday collaborating about, you know, our signature dish. We're excited about it. I mean, we didn't win last year, but our intention is to get that crown back. Yeah, it's competitive. That is a very
very competitive class. Yeah, but friendly it. That's the nicest group of competitors. They help each other out. Oh, for sure. In burger. It was the same way. I mean, we were all I thought all the competitors were very nice. But man, there was a lot of competition there. Like just the level of cooking was blowing my mind while we were there. I was really shocked. And of course, you know, dessert is just crazy. Remind me again what your recipe was that one you the title in 2017. So our final dish was a Dutch apple pie. And we made on site homemade ice cream and we made send them an ice cream and then we also made a bourbon caramel sauce. Do you want to have that you were able to make ice cream in that short amount of time? Yes. Yep. And it is the best about cinnamon ice cream. I'm not sure which one I love better than apple pie or the ice cream but together they're pretty killer. Yeah.
That's really interesting. Have you been able to take those recipes into your keto realm as well?
Well, I taken the ice cream and that's fairly easy to do because you stepped the to the sugar with like an ever a swerve or with a tall or monk fruit. It's a little Granier because it doesn't dissolve like sugar would but then you also have the cream which is very keto and eggs. So yeah, I've made keto ice cream. And I actually made regular ice cream and keto ice cream for a family gathering. And people loved my keto ice cream more than my regular really I thought it was so weird because I you know, I was very open about hey, we got two choices here. And they tried it may everyone loved it. They just I don't know why, but it was great. I made we can make sentiment but I made a butter pecan keto ice cream and I believe it
It's on my webpage and I did a video of it too. It's I just love taking something that people say you can't have on keto and proving them wrong. Yes. Can
you tell the pies a little different? I'm kind of a purist about pie, because it's me that crossed is really what people don't get anymore. Everybody's buying store bought. Hi, Chris, because the art of making really good pie crust is difficult if you don't if you didn't have someone teach you or you haven't spent the time to learn, so it requires flour, in my opinion, to have that flakiness. But I can make a different you know, I could spend it differently but I just love homemade apple pie. I would cheat on keto for that What's your feeling on graham cracker crust? Is that not apply to you?
Oh, it's definitely I mean I love graham cracker cross, particularly if it's filled with my key lime
absolutely love that. I love it with
It's a different type of you know it's just different I don't it just holds up differently and I think it's a different spin well because it's one of those things where I was kind of looking at I don't know maybe doing a graham crackers style crust but using almond flour I feel like there's something there that might translate well i think so. And I think I was just watching a technique made with believe it was walnuts and they ground them up and not super fine not like a wall not like a flower and they made the base of a for a cheesecake and then they made a keto cheesecake with the base having some butter some ground up walnuts and some of the earth recall sweetener in there and it looked phenomenal and I think that makes that would make a really nice keto cross in many deserves actually. So you would you could use it as a base for a lot of filling in the keto desert world. Hmm. Interesting. Okay. Yeah. This is what I love about your blog. I love seeing different recipes that you're
come up with a new one. Oh, wow. I never thought about using that with that. Yeah, it's it's very impressive what you're able to come up with. Okay, we're getting off track. I wanted to stick in the World Food championship around for just a few more minutes because there were some big announcements that were made recently Mike McLeod went on Kevin sandwiches show the BBQ beat we were friends of Kevin's love that guy they were talking about some of the new things that are coming up. One of the more specifically interesting ones to me was the concept of the champions challenge where the champions of every specific category they are going to be competing for grand champion but it is going to be its own challenge and it's going to be a themed challenge like a I think they were talking about doing a cage and challenge in Louisiana. It is exciting and I I am just envious that That isn't what I'm doing. And I think it's in February in New Orleans and
Those top 10 people are so fortunate. What a great chance to shine. And I love the fact that they remove the categories and they're faced with a challenge because if you are World Champion you can rise to that challenge. Even if you're just dish was an apple pie or was a bowl of chili or it was a hamburger if they tell you to make a toupee, you're going to figure out how to make a toupee. And if it's better than everyone else's, you're going to win.
To me that is a World Food champion. And I love it. I think it's super exciting. I wish they had thought about it in 2017. But what we did in Bentonville was it was just, it just keeps elevating what we did in Bentonville was amazing. And that location that we went to, and Walmart as a new sponsor. I mean, every year World Championship gets more exciting. I can't even wait to see what's coming is just
Wow. So yeah, when you take that crown this year, they have a lot of this interesting stuff to look forward to. Yeah. Yeah. I'm saying I want it. Oh, yeah. Oh, I can tell you're one of those people where it's all or nothing, baby. Yeah. And I've had nothing because I just qualified in 2016. And I didn't know that I was third in the world and pasta in 2015. And I just qualified in 2016 and I want in 2017. So you know what, it's a roller coaster and you just got to dust yourself off and
that's wild. Yeah, last year was our first year and I keep talking to people who are like, Oh yeah, we we did it for a couple of years and now we're kind of getting up with the big boys and stuff like that. You know, it's it. It's a skill all of its own this food Yeah, you're put in a really extreme situation.
being outdoors and sharing a tight space and the weather. Part of our learning curve from last year is we decided to replicate our ice cream not expecting because once you submit your recipe for the World Championship it's about a month before the the competition six weeks or so you can't change it. You can't change it because the weather looks difficult for ice cream and we had heat wave and the the kitchen was about hundred degrees and by the time the judges got my dish I'm sure the ice cream was a puddle it was soup so that was that was rough that was really rough and but that's that's the conditions you're in you need to plan for it and and not just hope for the best you know if you if you if you need six apples for your apple pie you brought a bring 12 because six may not you might drop a couple they may not be that great quality so you just really
Got a plan and the planners are the ones that that just do better yeah for sure I have heard that I don't know how many times I remember Kim banach I caught on video she lost one of her lemons for her dish they had only brought two or three you know. Yeah and I remember when we talked to her on the show and it was before this year's World Championship she looked me I and she just said bring double of everything. Yes extra everything really? There's no reason not to. You don't want to get caught with your pants down so to speak. Yeah, no, I mean, I've had where my assistance have said I can't find the brown sugar because I separate my ingredients by dish so I when we're done with this one, we just like scrape it all into a dog and pull out dish two ingredients. That's just how I work and they're like, you know, like we can't find I think it was brown shirt. We can't find a bronzer. I so I brought a ton for the next dish just
Grab it, you know, out of that. So it's just having backup, preparing for something to go wrong. You can't guess what that's going to be. But try to think about all those things that could and be ready for it. Because it might happen. Or you might have 100 degrees. You're trying to make ice cream.
And of course, this year, it's going to be in Dallas and you're in Colorado, right? I've lived all over. I'm in Chicago, Chicago, excuse me. So you are I assume you're going to be flying down rather than driving. we're debating that because I do. I'm a bit of a control freak and I have all my stuff and you're just a perfectionist. I am so I haven't organized and it stays in these big tubs and you know, I just add in the extra they need for that particular dish. But I like to keep things organized. And that means that I can't take all
that stuck with me. I'll have to. I've done both. I've flown to competitions to win. It was in Las Vegas. I didn't drive. And I don't know what I'm going to do. Yeah, true. Yeah. Flying. That's probably preferred. I hear that a lot, though. I mean, there's definitely a lot of people saying, Do I fly do I drive? I could do either. You're not alone. In that indecision, trust me know, my one of my best buddies, my Callahan and Canada. He drives and he's been in the top 10 every year except for last year. So he's doing something right.
Wow. drove from Canada. Well, yeah, in the barbecue competitions. There were teams from Canada that that I know, drove down because I saw their license plates. And then of course, we had the German team. They can't exactly drive but
you brought a few of their own things. And speaking of that, friend of ours, Roberto rose, I leave
competing in seafood last year. I can't believe I'm screwing that up. He's gonna yell at me now, but is he he just said to me, I didn't bring utensils. I just decided that when I got here, I was gonna buy utensils. And when we were done, I was just going to donate it back to the cause. And I think there are a number of people that do that. They just anticipate leaving with less than what they came with. Yeah, that's true. And I have done that. When I flown I've just left things I was I downloaded the VIP tent. I did a keto dish in the VIP tent and they were having some technical difficulties with their equipment at the main stage there and I brought similar stuff with me because again, I you know, I traveled all my junk and I said, You know what, just keep it all just consider it my donation to the cause because somebody is coming behind me that's going to need this very same thing and I take it you won't have it so you
Just keep it and that that is kind of the beauty of how we roll
champion. What a true champion helping your fellow man that's incredible absolutely shows gotta go on so that's right Do you remember what it was you're cooking for the VIP tent? Yes because it's one of my favorite dishes it's the one people always love when they're getting introduced to Quito cooking. I love to show this because even their families love it even if they're not going to do keto and it's a low carb Asian stir fry. So has all the flavors that you would find in an Asian dish with the rice vinegar and the sesame oil and garlic and ginger but it's made with a ground me and I like ground pork and chicken in it. And then you put in cabbage and some other veggies. It is just over the top delicious and it takes very little skill or time to make but it just blows people away so
I've made it I just made it this week and put it on my Quito page and I have two new people because I helped coach keto have two new people I'm helping. And I was speaking to one of them yesterday. And they said, I'm making that low carb Asian stir fried and I like Yeah, awesome.
So I just love giving back. And I like I like knowing I'm helping people. And actually, yeah, actually, I hate to interrupt, but you're wrong. You don't have to new you have three new because I actually started keto this week. Yay. Great. I've been looking at your blog I've been looking at your your transformation which is incredible and very inspirational. And the wife and I have just decided to take the plunge. And so I've been cooking keto this week cooking up the last of stuff you know that we need to get rid of out of the house and we're going all in kiddo That's amazing. And the fact you're doing it together because
My husband and I do it together and I know I have several keto couples. That is what I call it, my keto couples the do it together and if there is it is really solid when you have a partner if so amazing to do it together. So kudos for you for you. I actually have to thank you already because some of your recipes have really come in handy.
I'm not like a total bread head but I definitely like my eggs and toast and one of your early on recipes was for like a keto sponge. You know, keto mug cake type of a thing. I've been playing around with that so much and it's so easy to just do that dump of butter. You melt it in the microwave and then almond flour, one egg, some baking powder, salt and pepper and that is a nice I think it's six grams of carbs total when I make it that way and it's just a great way to go because it
Does soak up that running yoga like my Fridays all running. It's just a nice accompaniment so thank you for that. You're welcome. I just put on a bagel one last week to which you get that everything bagel seasoning, and it's, you know, it does satisfy that want for a little bit of you know the bread with your eggs. I get you on that. And I've also perfected my pizza because I'm a pizza girl. I was raised. I learned how to throw a pizza dough when I was about 10 years old. I was well as I get it. Yeah, so I really wanted my pizza and I've come up with a couple options. Some are really low carb and some are a little bit higher. But they they work for keto and my husband loves it so he's really picky and I've taken him places he never guessed you would go with with vegetables and no bread and pasta and and he dropped the IPAs and
Both of our lives have changed dramatically to starting keto number really happy to hear other people are trying. Oh for sure. I'm excited to see how this goes. Yeah, the beer thing has been a big one for me because you know my main show is called boost booze and BBQ and I'm a huge huge beer fan and that's been that has been
tough ish for me not because the drinking but because I have a bunch of seller beers that are constantly calling to me
right but right you enjoy a good quality beer I understand that yeah yeah in some ways I mean I guess this is good because if I do it for a year then they get seller for another year but I don't know you know it's just one of those things where you're sitting there going Oh man, I had all these events on my calendar that I can't do now but I guess what it comes down to is I need to shift my booze focus more on whiskeys and then
Oh, for sure. There's I did a radio show during the World Championship and I had to bring a cocktail. And I brought a cocktail with vodka. I mean, there's so many fun things you can do with Quito cocktail. So as a matter of fact, whenever we go out, I usually lean towards the vodka soda. But if we go to a Mexican restaurant, I just turn it into a tequila soda. So I get to kill a club soda. Ask. Bring me some limes, throwing a little stevia. I've made my own Margarita at the table
check. Yeah, yeah, for sure. And, you know, what it kind of has has helped me anyways, because it's like an excuse for me to get that little bit nicer booze at the top shelf, you know, I'm trying to be careful. And so I'm sitting here going, Okay, well, if I had three beers over dinner, and let's say we're
In some you know snooty restaurant that and that's going to cost me 678 dollars a glass versus just I get one like double 18 year rum on is that that might cost me it might cost me 16 bucks for the drink. But in the grand scheme of things I'm actually coming out ahead still right and it's gonna be delicious if you couldn't tell I'm a super cheapskate. And so all of this stuff that I do revolves around how much does it cost?
That's frugal see in my former life, I was a financial advisor. So good for you. You're supposed to spend wisely. Yes. Yes. I love hearing that. I appreciate that. Absolutely is matter of fact, I got to mix in my loves a little bit this past weekend because Korean and I went to the Oregon coast and we headed over to the rogue brewery, of course, I got my crispy pork belly tacos, but they're in lettuce instead of taco shells. That whole thing and then we tried this one.
Whiskey that they had. It's called a stout and whiskey. So I don't know if you've ever had the road dead guy ale. I think a few of our listeners are going to know. But not everybody. Well, but it's, it's pretty popular. It's it's a major beer that you can get pretty much anywhere across the country, I believe. But in their tasting room and in their brewery. There's so many other seasonal things that they do that don't get distributed anywhere else. And they hit produced this stout and whiskey they take whiskey barrels that they've aged there, they're dead guy whiskey in and then the age there's Imperial stout in those barrels. But then when that barrel is done aging beer, what do you do with it? They decided to refill it with dead guy whiskey. And so what is a stout ID whiskey and oh my goodness. Let me tell you, I got one of the last three bottles on their shelf. And that's it. The ones going there.
Going to keep making it, but it's going to be a different formula and it's not going to be cask strength. This stuff is cast drink the whole nine yards. That was one of those moments where I was like, Okay, yeah, you know what if I just can appreciate liquors for a while, instead of the beers and wines, I'll be okay. As long as they're tasting like this. You know, you're opening yourself up to a whole nother world. Yeah, exactly. Exactly. That sounds delicious. All right. We got sidetracked with the drinks, but I want to hear about some of your favorite keto recipes that you're cooking. Right now. Obviously, anything that's on your blog is going to be one of your favorites. But do you have something that's tried and true? Like if someone wanted to kind of test out keto food just to see how they would do want it? What's a good recipe that you'd give someone right off the bat? So one of the and I mentioned this earlier is one of my very favorite keto recipes is this low carb keto, some people call it a girl Annabelle, I think.
It really satisfies most people and it's easy and it requires one pot and the cleanup is easy which I know most people want. So that one I would definitely recommend I also make these and it's prepping ahead is what people also need just even if they're not doing Quito because they're busy, I make these little egg Sue plays. They're like little egg muffins that you make in a muffin tin. And so you make little mini a omelets or whatever you want to call them. And you can flavor him up in different ways. And you bake them once and then you just pop out a couple and take with you to work or on the road or on their super simple to eat. Very hundred percent keto. That's another favorite. And then I think what people do sometimes with keto is a complicated it's really simple grill and amazing steak. Don't be afraid to brush it with a little bit of butter as you know whatever seasoning you like. Have a nice
salad and maybe you know a little thing of broccoli with a little bit of cheese sprinkled over it I mean that is Quito is that is a beautiful meal. It's simple and everybody at your table could appreciate that. You don't need to have a baked potato. You don't need to have a basket of bread.
That is simplistic and just lovely way to eat keto. I love them. And I've noticed that some keto diet talk about Oh, keep it under 100 grams of carbs per day. And then some say keep it under 30 a day, that sort of thing. Where do you tend to usually fall in your day to day? Well, I do net carbs. So I subtract fiber like for the broccoli. If it's four grams of carbs, it has two grams of fiber. The net for carbs for me is to I don't count for so I keep my daily carb count under 25 grams.
Anything over 30 for some people. Now, if you're an athlete in your really burning a lot is different. But for the average person, anything over 30, you're probably not going to stay in ketosis and ketosis is where the magic is happening with how your body is being fueled. So I standard 25 just and to me now, it's very simple to do, but it does very low when you're starting out it is that is very low. We've we've done a couple of days where we've kept it in like the 20 range. And there is definitely something to be said about that because people always worried about the keto flu and I didn't really know what exactly that was going to mean. And to be perfectly honest, I think I kind of blew through it because we did like three days of 15 grams of carbs per day. And so I think that my wife and I burn through our sugar stores pretty quickly and just rolled right into it for people who are can
concerned about a keto flu, quote unquote, do you have recommendations for them something that can kind of help get you through, you know, first 14 days, right?
A big part of the keto flu is kind of just that detox
from your, your body's no longer getting its preferred fuel source. So I didn't have the keto flu very hard. I kind of blew through or two I was very strict. It was it was quick and and not that painful. But what I suggest and my husband had a little bit more what I had him do it was drink a lot of water because when you stop eating carbs, your body stops retaining as much water so you release a lot of it. That's where you see the huge loss and weight that first week or two, you are just you are really dropping all that stormwater so you're going to get dehydrated and you're going to feel crappy because you're dehydrated.
You need to drink more water. You need to actually solve your food more because we don't have salt problems, sodium problems unless you literally have a, you know, medical condition. Most people don't. So they're depleted in their sodium, they're depleted in their magnesium and potassium. Those are the three main things electrolytes that we need that get depleted. So supplementation water is one of the funniest and it is amazingly effective. I shot a pickle juice Hmm. really helped my husband when he was filling, just kind of queasy and not great sure people just he thought I was crazy but he also admitted I was right
so yeah, it's it's really identifying your electrolyte imbalances. And sometimes it's just trial and error, but definitely water and, you know, make sure you're getting enough sodium it really is kind of come
down to that. That's interesting. That's very interesting. My wife Korea is not gonna have any problem at all with the pickle juice shot. She loves pickles. I'm pretty sure she'd make a pickle Martini. Oh, yeah.
That is interesting what you're saying about dehydrating though I really had not thought about that. I've read things where they talk about, oh, keep drinking water because you're detoxing and blah, blah, blah. And I don't know not to whenever someone says, Oh, I'm detoxing. I always kind of go, all right. Well, what exactly does that mean? Right? It has a lot of meetings, right? But But this does make sense as you're burning through those stores of things. And now since your body is acclimated to sugar, it's looking for that sugar. And so you could be feeling some kind of a way simply because your body is like, hey, you're not feeding me what I'm used to what's going on? Yeah, I also don't recommend anyone.
Ask for my help. I don't recommend that unless they are really active. I don't recommend them picking up some fitness routine on top of starting keto, because you are trying to switch fuel sources, and then you are asking for it to work harder. And that is going to make you feel worse. So you know, baby steps
get your body used to burn fat, and then slowly introduce some of your fitness I now work out is called fasted, I don't eat before workout if you are a sugar burner, which is what normal diet would be, you would faint or pass out or feel ill trying to do some of the really high intensity workouts. When you're a fat burner. Your body's burning your own body fat, it's all good. So it takes some time to get to that point. But I love that I can do that now. And what a transformation you've gone through. I mean looking at the photos from
A year ago, two years ago to now it is credible transformation that you've gone through. It's a very impressive the picture that before and after picture I have at the top of the page is a nine month difference just nine months yes oh my goodness it just really happened quickly and I cannot urge people enough when I say to take fitness slowly, I don't mean don't do it. Because once I was able to do it, I totally embraced it. I bike a weight train, do yoga, I work out almost every day. And it does help with body transformation and composition. But it is remarkable how quickly you can change your body using the right fuel and not overdoing it. You know, keto you don't overdo it with that either. So I wouldn't recommend eating a pound of bacon because it's
low carb I wouldn't recommend that but I do have bacon so it's you know moderation.
Just like anything else, I mean, eat until you're full, which is another thing that I've noticed about this diet. I seem to be eating less and being less hungry because of it. Right? And it's like, you know, I'm not typically one to skip meals for no reason. But No, me neither yet. I do now. Yeah, yeah, I mean, in the afternoon, you know, I eat a little bit of something, just to, you know, help me out. But I try to make sure that I'm not eating anything past like seven o'clock and, and doing all those things, you know, but really, there was a transitional period there where I just realized, Oh, I'm not quite as hungry anymore. I have a lady that I'm helping. And one of the things that we do and that everybody needs that everybody needs different things. So what she does is she sends me a picture of what she's eating because she needed more accountability. You know, some people need to have someone like an angel on their shoulder, and so she sends me pictures of her dinner.
Breakfast she sent me a picture of her dinner and it was very small. She said, I'm just not hungry. Alpha No, I see her food diary because we share it and because I don't want her to not eat, but she is now getting to the point. She's been going with it now for almost a month where her cravings are going away almost completely. Now she doesn't need as much of that accountability because she's getting it on our own but her cravings are really low and so it's her appetite she's not voraciously hungry and she satisfied quickly. So she's she's kind of get into that sweet spot. That keto sweet spot where it's not so difficult. And if anybody can get to that point you're going to find that's the momentum that you're trying to get to. If you can get over some of the keto flu hurdles, and the I miss lasagna hurdles which by the way, have an amazing lasagna recipe that I love you like lasagna Oh.
But anyway, it's. It is remarkable. The keto you're you're satisfied longer and you're I had this I love food. And I always was thinking about it like, what am I gonna have for dinner? What? I'm going to have a breakfast one of my I don't think about it anymore. I just when the time comes, I figure it out. And then I move on. I don't think about food as much as I did. You're still cooking stuff that tastes good. But it's not at the forefront of your mind as much as it was before. Right? I'm controlling it instead of it controlling me, which is probably the first time in many decades that I felt that way like psychologically felt that way.
And that's so important man. So many people, they think that they don't have any control over their lives. And in some weird ways, I feel like that's what gets people in trouble with food is they just sit there and they go, Well, everything else in my life is screwed up. I'm not gonna screw this up. I'm going to eat what tastes good and
Then that can go some really unfortunate directions. Yeah. So it's interesting what you're talking about, you know, the, the idea of you are taking control of what you're putting in your body, you're applying a little science to it. Let's, let's be realistic here. I mean, your daily recommended intake for carbohydrates is something like 330. Right? That's, that's what the FDA USDA recommendation is. Mm hmm. And that just does not seem right. Once you start tracking how much sugar and how many carbs are going into your body. I don't eat 300 a day. I mean, I'm not a small man. I'm I'm five foot 10 and and 250 pounds. But my average even before I started this diet was I don't know 150. And so looking at that and seeing 300 and some odd I'm just thinking, well, no wonder there's an epidemic in the United States smoke. Yeah. And sadly though, people take that the wrong way because
They probably mean for you to go get that in the form of spinach and broccoli and you know, some some healthy berries, things like that. But that's not how people consume their carbohydrates in reality, how we view them. We don't think of those as carbs. We're not right when we're training rationally. It's such a weird thing. I was looking at this Canada Cobra I gave up soda years ago but it was something like 39 grams of sugar in this 12 ounce can of soda and then that in and of itself was like 112% of your your daily recommended sugar intake. Yeah, and most people that's just a small that's just a can. Yeah, they'll dream or getting a super sized every
the french fries at least it's leading to a major health problem. The recommendations in place aren't really addressing the problem, right for sure, in that kind of that kind of
Diet where the french fries and the sodas and stuff that's not meant to be an everyday thing that's supposed to be like a once in a while you're at someone's BBQ. Yeah, exactly. Exactly. Before we swing too far away from what you're talking about, though, you said you had a lasagna recipe, and I need to go and check that out. It made me curious though. Have you tried the miracle noodles? Yes. Okay, so I am going to order a case of that stuff upon your recommendation. Yay. or nay? What do you think about those? I am a little.
My husband does not care for them. He said. The textures too weird for him to get behind
a little rubbery.
I've used them in a couple of dishes that I thought was pretty good. And I've used them in a couple more went and no, no, no. So I don't know if I get a whole case. Maybe get one. I gotcha. Okay. We'll give it a try.
But you need to rinse them like crazy. And then I mean, you really have to manipulate them. ransom. So go run some some more. boil them and then saute them.
I take it, the flavor of them when they come out of the package is not appealing. No, it's not great. Gotcha. Gotcha.
They're called. I just pulled it up on my monitor. Sure. A talkie pasta way. Interesting thing and they're not totally carb free depending on which one you get. I've been looking on them but you know, one carb to carbs, something like that. Do you have a noodle recipe that you like to use? Is there something that you typically recommend to people if they're like, Hey, I really need to have some noodles. You know when it comes to an actual noodle? I have not. But however, I use zucchini noodles all the time now and I am fine with those. I was at a Japanese
Steakhouse over Christmas holiday with family there were 20 of us or so and they all wanted to go to a steakhouse Japanese Steakhouse and I'm thinking oh man you know there's sugar it everything the teriyaki sauce It's all rise the noodles which I love so much but you know the guy they're taking an order and I said you know I want I want the fillet and in with the chicken and I want double meet double vegetables pulled the noodles and rice I was so happy with what he sent me and he probably did use some of the sauces with some sugar in it I'm not I wasn't going to micromanage everything the man dead
um. I was so satisfied with all of the edge and all of the me and I'm looking around at my family members plays and mine is just he being you know I've got so much on my foot and they're not that but I know I had less calories that all
definitely less carbs. So I just had to decide if I want lasagna like my you know my mom may and we made in our restaurant I'm just gonna have to eat the lasagna
because I haven't found and and some people will be fine with the replacement noodles but I'm not I just haven't I haven't identified that replacement. Yeah. Sadly that's pretty fair. We actually got a doodler. I've tried making the zucchini noodles a few times of course just cutting it and then throwing it straight into a sauce I was not a fan of but something that I did mine in a microwave for about 3045 seconds and drain it on paper towel to get that extra moisture off and then I don't cook it it just disintegrates and then I top it like you know whatever sauce I'm using a bullet days whatever I just put it on top of the noodles the zucchini I'm gonna have to give that microwave trick a try because what we did was we soaked hours for
About 30 minutes, 45 minutes, something like that in a pretty heavy salt water bath. And then when I pulled them out and I rang them out, you know, I put them in a dish towel and I really put some pressure in that seem to hold them together a little falling apart. But my wife was not a huge fan of the consistency so it's something that I need to kind of keep playing with. The trouble is I really like the flavor zucchini anyways. Ah, yeah. And so I'm wondering if there's anything else that I might be able to use cabbage is a nice choice but it definitely has a distinct flavor. One of my recipes for I have two different lasagna recipes. I like one uses mushrooms as the base for the noodles and one uses the zucchini and I love both
so I'm it's just whatever I'm in the mood for but if you don't like zucchini, you like mushrooms. I would I would try that. I also I could just talk on a
Not about recipes. One of my favorite if you just want some super savory and tasty. I take mushroom caps like big ones, not like big Portobello bigger companies or something and I fill them with zesty tomato meat sauce. And then I top it with parmesan or as Jago and then I bake them. And those are so delicious. So that'd be great for Super Bowl app if you're a keto eater and be delicious. I mean to me a football appetizers and keto are beautiful because you can see buffalo wings and you can have that buffalo chicken dip but you just use some celery sticks in there so there's just there's so many fun things you can do a keto I love it. You are absolutely speaking my language and I can't wait to go and check out those recipes as we're talking about I will definitely have some those linked as well as where people can find you and what you're doing underneath of this show. Tell us one more time where the best places to come and check out what you're doing online.
So my keto blog is an cooks keto so amen No. II and cooks keto on Facebook is where I put all of my my journey I keep it pretty honest very real about if I have weight gain if I have hurdles I put recipes out there. I talked about exercise I answer a lot of questions some people don't want to ask publicly and they'll write it in a message to me and I'm always happy to answer. I don't always know all the answers but I know a lot of people who have done it for years who have given me assistance and I'm happy to find answers for people but and cooks keto on Facebook is the very best place to find it. I'm also working on a cookbook I have over 200 recipes I'm editing right now that I want to share as fast as I can because I have people asking all the time for it. So that'll be on there too, when it's ready. And I'm hoping that this quarter that I'm going to have it done. Oh, that's incredible. We have to have you back.
Come on when your book is done, yeah. Yeah, it's exciting. Awesome. Awesome. Hey, and thank you so, so much for coming on and doing this. We really appreciate it. Thanks for having me. Absolutely. And we'll do it again at some point. All right. Yes, I look forward to it. Perfect. Thanks so much. All right. And there she goes, I cannot think and enough for coming on the show. Really just an incredible time. Very impressive going from world for championship to having this keto blog. And you guys, the recipes that she has on her blog really are incredible. If you have any desire to go low sugar, low carb, keto, anything like that. Definitely come and check her blog out. She's got a ton of stuff that she's doing. I'm looking forward to seeing that cookbook when it comes out and looking forward to having her back on the show to talk about some of the recipes that she's been able to come up with very impressive stuff. And I tell you what, guys
Man we have had some incredible guests on lately. I don't know if you've noticed or not, but just one good conversation after another. It has been so incredible for me to be here and be able to bring you guys this content. I just am so fortunate and I feel very blessed to be here and be able to do it. So thank you for coming along on the ride this episode and all the previous episodes can be found at boost boost. bbq.com slash pardon my fork also at pardon my fork on Facebook. Come on over and check those out. We're doing lots of cool things all the time. And we love to see you guys enjoying it. We love to hear from you guys too. So when you get a chance, throw us a light throw us a comment if you can rate and review our show. We always appreciate that we love the feedback and we love to know how many
To provide you our listeners a better experience. Thank you so much for tuning in. Thanks for telling a friend for Ann this is Andy and we will see you next time!